Eating In // Creamy Vegetable Soup

It won't take much more than a few spoonfuls of this soup before you realize it's no joke. Filled to the brim with veggies with a bit of cream and perfect for cold nights. If you make your own soup, it'll warm you twice. 

Ingredients: 

•2 carrots, chopped 

•2 celery stalks, chopped 

• 1 onion, chopped 

• 2 Yukon gold potatoes, peeled, chopped 

• 2 cups kale 

• 2 cloves garlic, minced 

• 1 qt beef stock (or chicken or veg) 

• 1/4 cup bow tie pasta (dry) 

• 1/2 cup heavy cream 

• 3 tbls flour 

• 3 tbls butter 

Directions: 

1. Melt butter over medium heat in a large Dutch oven. Add the carrots, onions, celery and potatoes; cook until soft and slightly browned.

2. Add the garlic and flour and cook for 1 minute.

3. Slowly whisk in the beef stock to ensure the flour doesn't lump up.

4. Add the cream and kale, and pasta and simmer over medium low heat, stirring often, until the potatoes are very tender and the soup has thickened. 

Recipe: Megan Forbes

Photos: Christina Hussey